Flank Steak Fajitas

Ingredients

• 0.5 bottle lager beer 
• 1 teaspoon pepper black freshly ground
• 2 pounds flank steak 
• 12 8-inch flour tortillas ()
• 1 bunch cilantro leaves fresh
• 1 bunch parsley fresh
• 5 cloves garlic 
• 2  bell peppers green seeded cut into strips
• 2  jalapeño peppers seeded cut into strips
• 0.5 cup olive oil 
• 2 tablespoons olive oil 
• 1 large onion sliced
• 2 teaspoons paprika hot
• 2  poblano peppers seeded cut into strips
• 2  bell peppers red seeded cut into strips
• 0.5  onion red roughly chopped
• 1 tablespoon salt 
• 6 servings salt and pepper black freshly ground
• 2 tablespoons sherry vinegar 

Equipment

• food processor
• frying pan
• grill
• aluminum foil
• ziploc bags

Directions

1. Watch how to make this recipe.
2. To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas.
3. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
4. Preheat grill to medium-high.
5. Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side.
6. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
7. Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers.
8. Drizzle chimichurri sauce over the filling and form into a loose fold.
9. In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes.
10. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.